INGREDIENTS:
(Serves 2)
6 oz corn spaghetti
1 yellow sweet pepper, finely chopped
1 red sweet pepper, finely chopped
1 handful of French beans or green beans, sliced in half lengthwise
1 1/2 tablespoon oil, corn or canola
1 tablespoon olive oil
1/2 teaspoon red chili pepper flakes
1/2 teaspoon oregano
1/2 teaspoon basil ( if you have fresh then take 1/8 cup)
1/4 cup cilantro, washed and finely chopped
4 garlic cloves
1/4 teaspoon turmeric
1 1/2 tablespoon lemon juice
If you want use cheese, you can use 1/2 cup of non dairy cheese or Soy Paneer

METHOD:
In a large pot, boil enough water to cover the pasta.  Add salt and olive oil.  Once the water boils, add the pasta and let it boil per the instructions or approximately seven minutes. DrIn the water once the pasta is cooked. It should be slightly firm, and not over cooked.

Heat a separate saucepan on medium heat.  Heat the oil and add the garlic cloves.  Let them roast for few seconds and then add the chili pepper flakes.  After a few seconds, add the lemon juice and mix well.  Add the beans and salt, mix well.  Ad 1/2 cup of water and turmeric, mix well. Add the peppers and let it cook for 3 minutes until the beans are tender.  Add the pasta, oregano and basil, mix well. Add cilantro leaves, mix and turn off the stove.  Serve hot with Gluten Free Sliced Bread.

Cheese can be added on top.

Note: this is Allergy Friendly, Vegan, Gluten-free, Dairy Free, and Nut Free.  Can also be made Soy Free if soy cheese is not added.

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